Vegan Project: Mushroom CheeseFake Sandwiches

I love cheesesteak. What's not the love with the ooey-gooey cheese and thin slices of beef. Well, for a vegan, that description is probably just gross. So, I wanted to see if I could make a mock version of this classic using beautiful portabella mushroom caps as my meat substitute.



Ingredients:
2 large portabella mushrooms caps (about 9 oz. each)
2.5 oz sliced bell peppers
2.5 oz sliced onion
1 oz Daiya mozzarella cheese
2 tbsp vegenaise
4 slices low calorie bread (I used Sara Lee multigrain)
1/4 tsp steak seasonin
1/4 tsp sea salt
1/4 tsp black pepper
1/4 tsp crushed red pepper flakes
1/2 tsp garlic powder

Directions:
Thinly slice the mushrooms.

Coat a pan with cooking spray. Heat over medium heat, and add mushrooms. Stir mushrooms and cover.

Cook over medium heat until mushrooms have released their liquid (about 7-10 minutes).

Push mushrooms to one side of the pan. Add the onions and peppers and cook until tender (3-5 minutes). Combine with mushrooms. Add mozzarella cheese to top of the mushroom mixture. Heat until melted.

Spread a slice of bread with 1 tbsp vegenaise. Top with cheesy-mushroom mixture. Close sandwich with other slice of bread. Enjoy!

Nutrition Facts
Serves 2

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Calories - 353

Calories from Fat - 231

Total Fat - 25.7g

Saturated Fat - 2.6g

Cholesterol - 0mg

Sodium - 805mg
Potassium - 1360mg

Total Carbohydrates - 43.6g

Dietary Fiber - 11.3g

Sugar - 9.1g

Protein - 14.1g

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Vitamin A - 3%

Vitamin C - 56%

Calcium - 5%

Iron - 45%

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